1 2–3 tbsp (28–42 g) unsalted butter, for sautéing
1 portion Creamed Asparagus Tips (prepared separately per Farmer's recipe)
Instructions
1. Parboil the sweetbread: place the sweetbread in a saucepan, cover with cold salted water, and bring to a boil over medium heat. Reduce heat and simmer for 15–20 minutes, until the sweetbread is firm and opaque throughout. Drain, transfer to a bowl of ice water, and let cool for 10 minutes. Remove any membrane, ducts, or connective tissue.
2. Split the cooled sweetbread horizontally, then cut into pieces shaped like small cutlets (roughly triangular, 2–3 inches / 5–7 cm long) or into circular rounds of similar size.
3. Season the pieces on both sides with salt and black pepper.
4. Bread the cutlets using the standard bound breading technique: dredge each piece in bread crumbs (first coating), dip in the beaten egg until fully coated, then press into bread crumbs again (second coating). Shake off excess. This two-coat breading creates a firm, golden crust.
5. Sauté the breaded pieces: melt 2–3 tbsp (28–42 g) butter in a cast-iron skillet or heavy sauté pan over medium to medium-high heat. When the butter foams and the foam begins to subside, add the cutlets without crowding. Cook for 3–4 minutes per side, turning once, until deep golden brown on both sides, the coating is crisp, and an instant-read thermometer reads 160°F (71°C) in the thickest piece. Work in batches if necessary, adding butter as needed.
6. Prepare Creamed Asparagus Tips separately according to Farmer's companion recipe.
7. To serve, arrange the Creamed Asparagus Tips in the center of a warmed platter and place the sweetbread cutlets in a circle around them. Serve immediately.
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